The Journal Gastronomy Tourism
Vol 9, No 1 (2022)

The Use Of Banana Stem In The Making Of Dendeng Batokok

Lu’luwatin Rosdiana Aprilia (Akademi Pariwisata NHI Bandung)
Sara Rabasari (Akademi Pariwisata NHI Bandung)
Mentari Sonya S (Akademi Pariwisata NHI Bandung)

Article Info

Publish Date
06 Jul 2022

Abstract

Dendeng batokok is a processed culinary delicacy from West Sumatra or the Minang tribe that is made from beef or buffalo meat. The authors of this investigation substituted banana stems for beef. This study employs experimental research methodologies, with data gathered through observation, panelist evaluation, and a review of the literature. Meanwhile, the Organoleptic Test and Preference Test are being used for data analysis. The results showed that beef dendeng made from banana stems tasted similar to beef dendeng with higher nutritional value (calories, fat, and carbs) than beef dendeng with lower production costs.

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Journal Info
The Journal Gastronomy Tourism
Website

Abbrev

gastur

Publisher

Universitas Pendidikan Indonesia

Subject

Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

Description

The Journal Gastronomy Tourism with eISSN 27163970 and pISSN 27746186 is a scientific journal accommodates the development of science, and the gastronomic tourism business that includes multidisciplinary science. Journal Scope are Gastronomy tourism, Food and Beverage Management, Food Heritage and ...